Careers In Nutrition – Using Your Diploma

Everyday Healthy, Career in Nutrition

Careers In Nutrition – Using Your Diploma

What can I do with my Diploma in Applied Nutrition?

Sano Diploma in Applied Nutrition is designed to be valuable for people who want to learn evidence-based nutrition to improve their own personal health through their food choices and learn how to develop recipes to support the long-term health of themselves and their families.

For those who already work in professions in the health, wellness and fitness industries and want to add to their credentials as practitioners the Diploma in Applied Nutrition will enable them to advise existing clients on nutrition and add nutritional knowledge to their business repertoire.

We currently have a whole host of Personal Trainers, Chefs, Holistic Practitioners, Health Coaches, Medics and fitness professionals studying with Sano School of Culinary Medicine to enhance their existing careers with a nutrition skillset and gain CPD points towards career development.

Nutrition Student Case Study

Caterer Caroline – Everyday Healthy Cookery Workshops

Graduate of Sano School of Culinary Medicine, Caroline Haigh, began her Applied Nutrition studies to better inform her career as a caterer. Caroline wanted to add nutrition credentials to her skillset to enable her to confidently apply nutritional theory to her recipes and give her the confidence and knowledge to be able to hold nutrition-focussed workshops to unite catering with health.

Since graduating from Sano School of Culinary Medicine, Caroline has begun to use her newly gained nutrition knowledge to run her own workshops teaching people how to make and cook their own healthy food. Caroline and her business partner Vicky offer bespoke cooking workshops for groups of 6 to 8 people. The workshops are inspiring, relaxed and informative focusing on how real food can be the best medicine and teaching simple culinary skills to better make nutritious food a part of everyday life. The workshops offer tips & tricks to make healthy eating easy, teach how to create delicious, healthy recipes and back it all up with evidence-based nutritional information.

Q & A with Caroline

What attracted you to Sano School of Medicine?
“Back in 2015, I was thinking of doing a full-on Nutrition Course. I had Dale’s Medicinal Chef book and emailed him to ask which course he did and if he’d recommend it. He told me he was just about to launch his own course… so I signed up!”
What did you love about the course?
“Initially I loved that I could do it in my own time and it was a fantastic price – unlike other nutrition courses. When I started the course I really enjoyed compiling the recipes.”
How has this course changed your life since qualifying?
“It gave me the confidence to start up cooking classes with a chef friend alongside my catering company.  This is a flexible, fascinating and very well explained nutrition course that gives you an insight into how what you eat really does affect how your body works.  Highly recommended and won’t break the bank.”

Caroline Haigh

View Carolines Instagram Page Here: YourUndercoverCook

Tuna Niçoise with Roasted Sweet Potatoes

Caroline developed this nutritious salad recipe for her Mood and Food module assignment

Serves 2

Ingredients:

  • 2 medium-sized sweet potatoes, cleaned and cut into wedges 2 tbsp olive oil
  • 2 eggs
  • 100g green beans
  • Baby spinach leaves, baby kale – or any fresh leaves you can find
  • Tuna fillets x 2
  • Anchovies, around 6

Salad dressing:

  • 4 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp honey, salt & pepper.
  1. Oven 190C. Place the sweet potato wedges in an ovenproof dish, add the olive oil and give it all a stir.  Place in the oven for about 25 minutes until cooked.
  2. Put the eggs in a pan of water, bring to the boil and simmer for around 6 minutes. Once cooked, cool then peel and cut each into 4 wedges.
  3. Cook the green beans in a pan of boiling water for about 3 minutes. Drain and run under cold water to keep the colour.
  4. Fry the tuna for a couple of minutes on each side so it’s still pink in the middle. It goes very dry if overcooked.
  5. To arrange the salad, mix the salad leaves with the beans. Top with anchovies, egg, and sweet potatoes and put the tuna on top.
  6. Whizz all the salad dressing ingredients together and serve with the salad.

Health benefits:

Sweet Potatoes

These really pack a nutritional punch and are a great and delicious alternative to a white potato. Sweet potatoes are a great source of fibre and even though taste sweet, their natural sugars are released slowly. This ensures a balanced and regular source of energy rather than causing a blood sugar surge. This is vital when dealing with anxiety and depression as it’s vital to keep energy levels, and therefore moods, as stable as possible. Sweet potatoes are also a fantastic form of vitamin B6 which is an important nutrient for mental health for two reasons. It is the key nutrient in the formation of the myelin, the superconductive sheath that carries signals rapidly across the axon and it is essential for converting the amino acid tryptophan into the feel-good compound serotonin.

Potassium is also found in sweet potatoes and this is an important nutrient for regulating nerve signals as well as relaxing muscles. Sweet potatoes are also a great source of vitamin D so for SAD sufferers including these in the diet is important as vitamin D helps to raise monamine levels which stabilise mood and emotions. Other nutrients in this versatile spud include vitamin A, magnesium (which helps muscles relax and can calm nervous tension so can be great for anxiety sufferers) and vitamin C (great for the immune system).

Eggs

These add a great source of protein to the salad and are very low GI so keep blood sugar levels nice and stable. Eggs are also a fabulous source of the micronutrient choline which is important for the functioning of a key neurotransmitter called acetylcholine. This helps nerves to communicate and muscles to move – it is important for sub-conscious decision making, memory, and learning. Low levels of acetylcholine have been associated with Alzheimer’s. Eggs are also a good form of vitamin B5, which is needed to make acetylcholine and vitamin B12 which is involved in the production of a neurotransmitter called monoamines that are involved in emotion, cognition, and arousal. Eggs are also a good source of the amino acid glutamine which is used for muscle maintenance but it is the precursor to glutamate which is a stimulating substance that can ‘fire up’ the brain. Finally, eggs are a good source of the amino acid tryptophan which as discussed before can be converted into serotonin especially if eaten with a good carbohydrate source.

The sweet potatoes in this recipe provide the good carbs so help this conversion as the gentle rise in insulin allows the tryptophan to get across the blood-brain barrier into the central nervous system to be converted into serotonin.

Eggs are also a good source of vitamin D which as discussed is the sunshine vitamin and can help reduce SAD symptoms.

Green Beans/Spinach

It is vital to consume large quantities of green vegetables in the diet for good general health.  Green vegetables are some of the best sources of magnesium. This vital nutrient is involved in over 1000 biochemical reactions in our body, one of which is being involved in muscle relaxation. So magnesium can actually make us feel physically relaxed. It also calms nervous tension and relaxes the mind.

Green beans are a good source of fibre, rich in carotenoids and rich in B vitamins. Spinach is a great source of non-haem iron, so good for energy levels. Vitamin B6 helps convert tryptophan into serotonin and is involved in the formation of the myelin.

Spinach is also a great source of glutamine which is involved in the production of the neurotransmitter GABA which calms nervous responses so can help anxiety sufferers.

Tuna & Anchovies

These are a great source of omega 3 fatty acids which have long been associated with brain health. The brain is 60% fat and 40% of that should be DHA (a form of omega 3) and oily fish (tuna and anchovies included) are great sources of both EPA and DHA (two of the three forms of omega 3).

EPA improves many aspects of brain health from reducing inflammation to enhancing the performance of neurotransmitter receptors. DHA is vital for the growth of neurons and other brain structures in both babies and adults, it is vital for the consistent formation of new nerve connections and is an important structural material for the health of the myelin sheath and neurotransmitter receptors. DHA is also important as it produces two compounds called resolvins and protectins that help protect the cells in the brain and nervous system and control inflammation.

Tuna is also a fabulous source of the amino acid tryptophan which as discussed is the precursor to the happy hormone serotonin. It is also high vitamin B3, which can improve memory. And vitamin B6 which is not only involved in the formation of the myelin sheath but aids the conversion of tryptophan into serotonin.

Study Nutrition with Sano